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Asparagus, Pea and Bacon Risotto

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Who doesn't love risotto? When I'm making it for the kids I tend to use the oven baked method which leaves my hands free for nappy changes, fixing lego models, plaits - you name it. When its just hubby and I, I revert to the traditional way, adding a ladleful of stock at a time and stirring continuously for half an hour. It's a great stress reliever after a long day. If you want to make this veggie friendly, just omit the bacon - although it does give the dish a wonderful smokey flavour.

A top risotto tip - if you have some clotted cream lurking in the fridge, a tablespoon stirred through the risotto at the end of cooking gives it a lovely rich creamy texture. Try it!

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